Instructions

In a large mixing bowl, combine the flour, mixed spice, cinnamon, yeast, sugar, and salt. Stir to blend thoroughly.

Melt the butter in a small saucepan over low heat, then incorporate the milk, ensuring the mixture is warm but not hot. Pour this liquid into the dry ingredients, followed by the beaten egg, and mix until a dough forms. Gently fold in the mixed dried fruit.

Knead the dough on a lightly floured surface for 8–10 minutes until it becomes smooth and elastic. Transfer the dough to a lightly oiled bowl, cover, and leave to rise for 2 hours or until it doubles in size.

Prepare two baking trays by lining them with parchment paper. Punch down the risen dough, then divide it into portions: shape two-thirds of the dough into 10 round balls for the bunny faces and arrange them on the trays, leaving ample space between each. Use the remaining dough to create bunny ears and attach two to each face. Cover the trays and allow the dough to prove for another 30 minutes.

Preheat your oven to 200°C (fan 180°C, gas mark 6). In a small bowl, mix the plain flour with 3 tablespoons of water and a drop of oil to create a thick paste. Transfer the paste to a piping bag, cutting a small opening at the tip. Press two currants into each dough ball for the eyes. Pipe crosses for the mouths and outline the ears using the paste. Bake the bunnies for 20–25 minutes until they are golden brown.

To prepare the glaze, heat the granulated sugar with 2 tablespoons of water in a small pan, stirring until the sugar dissolves. Allow the mixture to simmer until it thickens slightly into a syrup. While the buns are still warm, brush them generously with the syrup to achieve a glossy finish.

Store any leftovers in the freezer for future enjoyment.